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America--farm to table : simple, delicious recipes celebrating local farmers /

America--farm to table : simple, delicious recipes celebrating local farmers /
Book
Batali, Mario.
Copies: 3; Reserves: 0

Presents a tribute to the American farmer through stories, photographs, and recipes, including such fare as lamb shank sloppy Joes, chilled sweet corn soup, fava bean guacamole, and grilled salmon with strawberry salsa.
Add to Cart  Place Reserve    
 copies


Call NumberBranchStatusVolume
641.5973 Batali KR In at KR (Kisker Road)
641.5973 Batali SP In at SP (Spencer Road)
641.5973 Batali SP In at SP (Spencer Road)


 catalog record


Control No. 1112005
LCCN 2014011984
ISBN 9781455584680 (hardback)
ISBN 1455584681 (hardback)
Author Batali Mario
Title America--farm to table : -- simple, delicious recipes celebrating local farmers / -- Mario Batali and Jim Webster ; food photography by Quentin Bacon ; farm photography by Christine Birch Ferrelli and Lara Cerri.
Physical Description 351 pages : -- color illustrations ; -- 27 cm
Series Title Ask Alison recommended
General Note Includes index.
Summary "Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from
Subject Cooking American
Subject Local foods United States
Subject Farms Small United States
Subject Cookbooks
Alternate Author Webster Jim




 annotations (4)


Annotation 1 Presents a tribute to the American farmer through stories, photographs, and recipes, including such fare as lamb shank sloppy Joes, chilled sweet corn soup, fava bean guacamole, and grilled salmon with strawberry salsa.

Annotation 2 The renowned celebrity chef presents a tribute to the American farmer through stories and photos that evince their way of life, sharing regional recipes for such fare as Lamb Shank Sloppy Joes and Grilled Salmon With Strawberry Salsa. 100,000 first printing.

Annotation 3 "Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles;New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers. "--

Annotation 4 Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes.

AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers


Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products.

In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

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 reviews (3)


Booklist Reviews 2014 October #1
It's hard to decide which sections of Batali's latest cookbook (his tenth) are more seductive. Is it the profiles of the dozen-plus farmers or the 115 or so recipes themselves? It really doesn't matter. Just realize what a great opportunity to learn and to cook that this book presents. As told skillfully by journalist and self-styled culinary tourist Webster, the stories are compelling reads about, for instance, what it takes to run a successful Maine oyster farm and the tortuous family succession planning at a Michigan farm. Color photographs expand the tales and personalize the interviews. Dishes reflect an integrated philosophy, mixing classic and contemporary and the flavors of different cuisines, not simply Mediterranean. A familiar prosciutto roll-up is refreshed with goat cheese and green beans; the Mexican oyster cocktail takes its cue from the ceviche of Latin America. Comfort foods, such as chicken cacciatore and classic apple tart tatin nestle well with Roman potato doughnuts and fried okra with gumbo mustard. No particular ingredient is sacred; all ingredients are celebrated in the unique farmer-chef-home-cook collaboration. Copyright 2014 Booklist Reviews.

BookPage Reviews 2014 December
Cooking: Cooking up great gifts

If your holiday hit list includes cookbooks, you’re in luck. Pick the right book for the lucky cook and serve it up!

With 26 restaurants, nine cookbooks and TV shows galore, Mario Batali is a cooking-scene icon. So, when he says, “Where chefs once ruled the waves, local small farmers are the new rock stars,” you’d better listen up. To prove his point that sourcing the best local ingredients is the real secret to creating great food, he and his buddy Jim Webster asked 14 chefs from coast to coast to point out their favorite farmers. You meet them in America—Farm to Table, accompanied by more than 100 recipes they inspired Batali to create, along with his always engaging, informative header notes. Grazie molto, Mario, for this gorgeous celebration of American farmers and food.

Weighing in at almost five pounds and including more than 600 recipes, Mexico: The Cookbook by Margarita Carrillo Arronte, a well-known chef/restaurateur in Mexico City, offers a grand tour of Mexico’s regional cuisines. Well, “grand tour” may not do it justice—it’s encyclopedic, an extravaganza, but it’s also fun and peppered with 200 tantalizing photographs. Arronte loves the food of her country and the rich, complex culture it represents, and she’s made sure that these recipes are muy auténtica. You’ll find everything from guacamole, chilaquiles and quesadillas to Tuna with Chipotle Crust and Chiles in Walnut Sauce sprinkled with pomegranate seeds, from the legendary Tres Leches Cake to sweet Strawberry Tamales and Candied Limes stuffed with Coconut. ¡Buen provecho!

Do hotshot chefs really cook at home? If their recipes are tempting and achievable by mere mortals, who cares? The dishes Marcus Samuelsson includes in Marcus Off Duty: Recipes I Cook at Home are super tempting and truly doable. Plus, they’re a marvelous mélange of the international flavors that have intrigued Samuelsson throughout his multinational cooking career, from Ethiopian (Doro Wat) Tostados and his Swedish grandmother’s Meatballs & Gravy to Orange-Curry Beef Stir-Fry and Harissa-Crusted Turkey. All these great dishes are presented in a sumptuous package with yummy photos.

TOP PICK IN COOKBOOKS
If you want Gabrielle Hamilton’s backstory, read her acclaimed memoir, Blood, Bones & Butter; if you want to cook some of her acclaimed recipes, read her debut cookbook, Prune, get into the kitchen and follow orders. There’s no introduction or header notes, but with the amped-up attitude you’d expect, Hamilton talks to you as if you were a line cook in her restaurant. Many of the more than 250 recipes have handwritten advice and admonishments, and all have the kind of detailed cooking and plating instructions you rarely, if ever, find in books for “civilians.” It’s a unique trip from bar snacks through lunch, dinner, brunch, desserts, cocktails and garbage or, better yet, repurposed rinds, skins and scraps. Prune is an unusual and unusually appealing cookbook.

 

This article was originally published in the December 2014 issue of BookPage. Download the entire issue for the Kindle or Nook.

Copyright 2012 BookPage Reviews.

PW Reviews 2014 October #1

The beautifully produced work at times has the feel of being two different books sewn together. And that's not a bad thing. On one hand, celebrity master chef Batali comes through again with an inspired collection of appetizers, soups, main dishes, sandwiches, and desserts. Most of his more than 100 recipes, unsurprisingly, have an Italian spin. Standouts include a potato and salami cheesecake, black risotto with oysters and fennel, minestrone Genovese, and Batali's grandmother's fettuccine with sparerib sauce. Complementing Batali's pieces are the sections written by Webster, an editor at the Washington Post and self-described "culinary adventurer." He has traveled to 14 cities across the country, interviewing a chef, and that chef's supplier, in each. The result is a highly entertaining behind-the scenes look at the business of small farming. In Nashville, chef Erik Anderson of the Catbird Seat and chicken farmer Karen Overton colorfully explain the 60-day trip her chicks take from hatchling to entrée, snacking on oyster shells from the restaurant and listening to the radio in their barn (NPR, of course). And in Tampa, Webster meets chef Greg Baker and his pork producer, Rebecca Krassnoski, who coaxes her hogs to their final reward not by wielding an electric prod but by proffering blueberry doughnuts. (Oct.)

[Page ]. Copyright 2014 PWxyz LLC

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 author biography


Mario Batali counts 24 restaurants, nine cookbooks, nurmerous television shows and the 50,000-square-foot Eataly marketplace among his ever-expanding empire of deliciousness. Mario and his business partner, Joe Bastianich, recently opened B&B Burger&Beer in The Venetian Hotel & Casino, their fourth restaurant in las Vegas. Mario is also the author of nine cookbooks including the James Beard Award Winning Molto Italiano: 327 Simple Italian Recipes (Ecco 2005); and Molto Batali: Simple Family Meals from my Home to Yours (Ecco 2011). Mario appears 3 times a week on ABC's "The Chew," a daytime talk show that celebrates and explores life through food.

Jim Webster is a newspaper copy editor, writer, blogger, culinary tourist and amateur caterer. He works at The Washington Post and has worked at the Miami Herald and St. Petersburg Times.



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